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| 3 Esslöffel | Tamari or soy sauce |
| 1 Esslöffel | lemon juice |
| 1 1/4 Tasse | Onions; finely minced |
| 1 1/2 Tasse | lentils dry |
| 3 1/2 Tasse | water |
| 3 Esslöffel | Nutritional yeast flakes |
| 1 1/2 Teelöffel | Dried basil -or |
| 1 1/2 Esslöffel | basil fresh |
| 1/4 Teelöffel | Dried sage -or |
| 1 Teelöffel | sage fresh |
| 1 Teelöffel | curry powder |
| 1 Teelöffel | Cumin powdered |
| 2 | Cloves Garlic finely minced |
| 1/4 Teelöffel | black pepper freshly ground |
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1. Put first 3 liquids into a medium saucepan and saute onions a few minutes on low heat.
2. Finely grind the lentils in a food mill or coffee grinder 1/2 cup at a time until powdery, then add to the onions. Add the rest of the dry ingredients and stir in water 1 cup at a time, whisking to prevent lumps. Boil a few minutes on medium low, then cover and simmer for about 45 minutes (it will resemble a thick porridge). Stir frequently while simmering to avoid scorching the bottom of the pan.
3. Transfer to a lightly oiled bread pan and chill to set overnight or at least 3 hours. Unmold by inverting on a plate. Garnish with parsley or tomato slices.
Fatfree Digest V96 #171
From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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